On Sun, 5 Sep 2010 09:26:56 -0400, "Nancy Young"
> wrote:

>brooklyn1 wrote:
>> On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
>> > wrote:
>
>>> I don't want brined pork chops or steak, and if I did, I'd do it
>>> myself.
>
>> There's a tremendous difference between brined and injected. Brined
>> meat will contain substantially less water (salt solution will
>> *extract* water same as it does with pickled cucumbers, eggplant,
>> etc.). Injected adds water. I've never seen brined fresh meat sold
>> retail but I've seen plenty that is injected/water added and +
>> seasonings, ALL clearly labeled. Cured meats (hams) are good example
>> of water added meat... it's NOT deceptive... they are merely adding
>> back the water that was lost during curing.
>
>I'm not talking about ham, I expect it to have water added.

Ham was used as an example to counter the deceptive practice comments.
There're are many cured turkey pruducts too, those also typically have
water added. Adding water also makes those products more palatable,
otherwise they'd be excessively dry. Adding water to cured meats is a
legitimate practice so long as it's clearly labeled. With cured meats
it's obviously plain water, those products don't need more salt. As
far as fresh meat with anything added it would cease very quickly if
folks stopped buying those products... obviously many more than one
would like to think are afflicted with TIAD and Pinhead IQ...
purveyers would be Pinheaded not to capitalize on the weak minded...
everyone wastes their money on stupid products in one area or another.